Background: Antibiotic resistance among pathogenic bacteria is increasing at an alarming rate leading to the need for traditional medicine as an alternative. Aim of the Study: The study aimed to evaluate the antimicrobial activity of methanolic and, aqueous extracts of partial purified protein of young and matured roots of Guiera senegalensis. Methodology: Antimicrobial activity was determined by disc diffusion and broth dilution techniques, Quantitative phytochemical analysis was carried out by standard procedure, the gel chromatography technique was used to fractionate the crude protein. The test isolates were Bacillus subtilis, Staphylococcus aureus, E. coli, Salmonella typhimurium and Candida albicans. Results: The antimicrobial activity showed all the extracts were quite effective against most of the test isolates except Candida albicans (fungus). The crude and partially purified proteins were active against Gram-positive bacteria. The maximum zone of inhibition (37.33±5.03b mm) was observed in methanolic extracts of young root against Staphylococcus aureus at 100 mg/ml. Most extracts of methanolic exhibited minimum inhibitory concentration (MIC) at the range of 6.25 mg/ml and 12.5 mg/ml and minimum bactericidal concentration (MBC) at 12.5 mg/ml and 25 mg/ml. The young root was more active than the matured root. Quantitative phytochemicals showed a high amount of saponins (9.98% and 6.42%) in matured and young roots respectively. Conclusion: Guiera senegalensis has broad-spectrum antimicrobial activity and a potential source of new antibiotics that could be useful for the treatment of infectious diseases.

This research investigated the toxicity and phytochemical analysis of aqueous, ethanol and pet ether extract of Ceratotheca sesamoides leaves in albino wistar rats. Qualitative and quantitative phytochemical screening of Ceratotheca sesamoides were carried out. The result of the toxicity test revealed that aqueous extracts of Ceratotheca sesamoides leaf did not show any fatality with dosage range (300 mg-5000 mg). This shows that the LD50 is greater than 5000 mg/Kg body weight. The phytochemical investigation shows the presence of glycoside, carbohydrate and alkaloid in all the extract and only flavonoid was found in Aqueous and ethanol extracts. This shows that C. sesamoides is safe for consumption and is rich in polyphenols, flavonoids and tannins.

Background: Legumes are outstanding sources of macronutrients, micronutrients, phytochemicals, as well as antinutritional factors. These components present a complex system enabling interactions with different components within food matrices. The interactions result in insoluble complexes with reduced bioaccessibility of nutrients. The development of appropriate preparation technologies for use at the household and village-level become so imperative to facilitate processing and dietary availability of beans. Aim of the Study: This study aimed to evaluate the effect of thermal processing on the chemical contents of unfermented and fermented red kidney beans (Phaseolus vulgaris) and the effects of the resulting changes on the in vitro protein digestibility. This will enhance food security and reduction in malnutrition. Methodology: Unfermented and fermented P. vulgaris were boiled using ordinary cooking pot and a pressure pot and the chemical contents were evaluated by standard methods. In vitro protein digestibility was carried out by pepsin digestion. Results: Fermentation resulted in a decrease in the traditional cooking time in the ordinary cooking pot by 40.32%. The protein content of the fermented sample increased by about 7%. The in vitro protein digestibility value was increased by more than 30% with greater percentage evident in fermented samples. Sulphur containing amino acids, methionine and cystein were the limiting amino acids but their contents appreciated by 6.64% and 10.92% respectively after fermentation. Total ash, crude fibre, crude fat contents of P. vulgaris were all affected by more than 20% during the open fermentation and cooking of unfermented beans. The antinutritional factors of P. vulgaris decreased most in boiled fermented samples compared with the other processing methods. There was overall improvement in the In vitro protein digestibility, reduction of cooking time and antinutritional factors when P. vulgaris was fermented and cooked. Conclusion: The outcome of the reserach justifies the fact that combining both fermentation and cooking results in the overall improvement in the nutritional value of P. vulgaris as against cooking without fermentation.